Can’t decide between a fruit pie or a fruit crumble? Why not go with both! This dessert has a pastry base and a buttery crumble topping. It’s packed full of lovely juicy blueberries. I love it topped with ice cream, thick double cream or homemade custard.
Is there anything quite so beautiful as the vibrant colour of juicy blueberry pie filling?
Yes, you can buy it in the shops in tins (although not many places sell it in the UK), but homemade is so simple. You don't even need to pre-cook the blueberry filling, it all cooks down to a sweet, rich, juicy filling while the pie is baking.
For the blueberry pie filling:
For the base and topping:
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP If you want the filling to firm up, leave the pie to cool completely (about 3-4 hours). If serving it warm expect it to be juicier 😍
Look at that gorgeous golden brown topping. Perfectly sweet and buttery!
🍽️ What to serve it with
- Store-bought or homemade custard
- Ice cream
- Double (heavy) cream
Yes, the blueberry filling did immediately drip off the plate as soon as I stuck my fork in. Flat plates!! Great for food photography, terrible for fruit pie!
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Blueberry Crumble Pie Recipe
- 320 g (11.2 oz) roll of shortcrust pastry
- 180 g (1 ½ cups) plain (all-purpose) flour
- 1 tsp baking powder
- 115 g (4 oz) cold butter - cut into small cubes
- 60 g (¼ cup) white sugar
- 60 g (¼ cup) light brown sugar
- ½ tsp salt
- 1 small egg - beaten
- 1 tsp vanilla extract
- 600 g (approx. 4 cups) fresh blueberries
- 120 g (½ cup) white sugar
- 2 tsp lemon juice
- 1 tbsp cornflour - (cornstarch for USA)
- 2 tbsp plain (all-purpose) flour
- Preheat your oven to 200C/400F (fan).
- Unroll the shortcrust pastry and use it to line a round, 22cm diameter, pie dish.320 g (11.2 oz) roll of shortcrust pastry
- Trim the edges and use a fork to pierce several holes into the pastry in the base of the dish.
- Place a large piece of baking parchment in the dish and fill with baking beans.
- Place the dish in the oven for 20 minutes, to blind bake the pastry.
- Turn off the oven, remove the pie dish from the oven. Allow to cool a little, then remove the baking beans and parchment and leave to cool completely.
- When the pastry is cool, preheat the oven to 190C/375F (fan).
- Now make the crumble topping. Place the flour, baking powder, and cold butter cubes in a large bowl.180 g (1 ½ cups) plain (all-purpose) flour, 1 tsp baking powder, 115 g (4 oz) cold butter
- Rub the butter into the flour using your fingertips until the mix resembles breadcrumbs. Don't worry if you have some large chunks in there - it adds to the texture.
- Add in the white and brown sugar, the salt, egg, and vanilla extract, then give it a mix with your hands. You should have some fine crumbly bits and some big clumps.60 g (¼ cup) white sugar, 60 g (¼ cup) light brown sugar, ½ tsp salt, 1 small egg, 1 tsp vanilla extract
- Now make the blueberry mixture. In a medium-sized bowl, mix together the blueberries, sugar, lemon juice, cornflour, and flour.600 g (approx. 4 cups) fresh blueberries, 120 g (½ cup) white sugar, 2 tsp lemon juice, 1 tbsp cornflour, 2 tbsp plain (all-purpose) flour
- Spoon the blueberry mixture into the pastry-lined pie dish.
- Sprinkle the crumble mixture over the top of the blueberries.
- Place in the oven to cook for 45 minutes. You may need to cover the dish with foil after the first 25 minutes, to prevent the topping from browning too much.
- Remove from the oven and leave to cool. The pie needs to cool at room temperature for 3-4 hours to allow the blueberry mixture to thicken. If you prefer to serve it warm, you can just leave it to cool for 30 minutes, but the filling will be a lot more juicy.
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